Instructions:
1. Place a large nonstick skillet over medium-high heat. Add sesame seeds and cook until lightly toasted, shaking the pan frequently, about 2 to 3 minutes; transfer seeds to a shallow dish and set aside.
2. Whisk water, soy sauce, maple syrup, sherry, ginger and five-spice powder together in a small bowl; set aside.
3. Combine flour, salt and pepper in a shallow dish; add chicken and turn to coat. Shake chicken pieces to remove excess flour.
4. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and sauté until browned on all sides, about 5 minutes. Add soy sauce mixture to chicken and cook until sauce thickens and is almost evaporated, about 2 to 3 minutes more.
5. Dip chicken pieces in toasted sesame seeds and serve, drizzled with any additional soy sauce mixture. Yields about 4 strips per serving.

Heat oil in a large nonstick skillet over medium-high heat. Season both sides of chicken with salt and pepper; add chicken to skillet and cook until golden, flipping once, about 2 minutes per side.

Drain oranges and reserve 1/4 cup liquid. Add oranges with reserved liquid to skillet and simmer 2 minutes. Whisk together broth, soy sauce and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more. Yields 1 piece of chicken and about 1/4 cup of sauce per serving.

Combine sugar, garlic, soya sauce and cayenne pepper in a mixing bowl. Cut the chicken into long strips (about 5 to 7 strips per breast). Add chicken to the marinade and let soak in the fridge. Soak bamboo skews in water if you are BBQing the chicken

Prepare 1.5 cups basmati rice with three cups water - microwave high ten minutes and then medium ten minutes in a covered microwave safe casserole bowl.

Skew the chicken on bamboo skewers that have been soaked in water. Grill or BBQ until they are no longer pink...discard left over marinade.

The peanut sauce is to put very sparingly on the chicken. To assemble - lay out a layer of lettuce, put rice in the centre of lettuce leave, drizzle dressing over the rice, add the chicken (remove from the skewer), drizzle with a small amount of peanut sauce. Roll up and eat like a taco (or if you prefer - measure desired portions out and eat with a knife and fork)

I just wanna say that I made this AND LOVED IT! My husband even ate it (and that is saying ALOT) THANKS FOR A NEW RECIPE WHICH WILL BE MADE AGAIN!
kellyjo

__________________
And yet, here I am again, starting over...One step, One pound at a time. How does one expect to lose weight without exercise? Hmmm, it hasn't worked for me up till now. Let's switch it up, see if it works...
This is my goal for March 2009

I actually made this dish out of their cookbook a few weeks ago, and found it to be rather bland... I'm going to try it again, though, and maybe add some fresh ginger to spice it up! Just a thought.

__________________"Why is it that we yearn to be more or other than we are? It so rarely occurs to us that what we are looking for may be -- indeed, always is -- already within us, undiscovered."
-Toinette Lippe

Method:
Preheat the oven to 350F. Spray a 9x13 inch baking pan with nonstick cooking spray. Make a deep lengthwise slit in each eggplant, but don't cut all the way through. Set aside.

To make the stuffing, heat the oil in a large skillet, and cook the onion and bell pepper over medium-high heat, stirring, until soft, about 5 minutes. Add the remaining ingredients, stir and simmer 2 minutes.

Spread a thin layer of the stuffing on the bottom of the baking pan. Spoon the remaining stuffing into the cut of each eggplant and place the stuffed eggplants in the baking dish. Cover the pan with foil and bake 25 minutes. Uncover and bake until the eggplants are tender, about 20 to 25 minutes more.

Method:
* Note: Bento boxes are made of metal or lacquered wood. These tidy lunch boxes are divided into sections for each part of the meal.

MESCLUN SALAD: In a large bowl, whisk together vinegar, brown sugar, salt, and pepper. Whisk in olive oil, and adjust seasoning if necessary. Add greens, and toss to coat thoroughly with dressing; your hands are the best tools for this job. (Serves 4)

In a small saucepan, heat vinegar, sugar, salt, and 1/4 cup water until sugar and salt dissolve and mixture is heated through. Place vegetables in a medium-size bowl, and pour hot pickling mixture over vegetables. Let vegetables sit 1 hour at room temperature or 4 hours in refrigerator, covered. Serve cold or at room temperature. (Serves 4)

SCALLOPS: Cut scallions at an angle into 1-inch pieces. Finely julienne the carrots using a Japanese mandoline. In a small saucepan, heat sesame oil with soy sauce. Stir in scallions, and covered cook, 10 minutes. Add carrots, and cook for about 1 minute.

Heat peanut oil in a large saute pan over high heat. Season scallops with salt, and place in saute pan to sear until brown and crusty, about 2 minutes on each side.

To serve, place a bed of scallion-carrot mixture on the plate and arrange scallops around it. Drizzle with any scallion liquid that may be left in pan. (Serves 4)

Wet hands and rice molds with water to prevent rice from sticking. Fill molds about two-thirds full with rice. Using a gentle rocking motion, evenly compact rice with the mold's press. Push the rice through the mold. Repeat with remaining rice. Serve hot or at room temperature. (Makes 4 cups)

Seasoning Sauce: In small bowl, combine fish sauce, ketcup, water, molasses, soy sauce, sugar and red pepper flakes; set aside. In large nonstick skillet, heat oil over medium-high heat; stir in garlic, then cabbage and carrot. Stir-fry for 5 minutes or until vegetables are tender-crisp. Push vegetables to side of pan; pour in eggs and stir to scramble.